7mediumYukon gold potatoescut into chunks, or russet potatoes
1mediumyellow onionchopped
2cupsheavy cream
1tablespoonolive oil
2cupsdiced ham
2largecarrotschopped
2stalkscelerychopped
2tablespoonsgarlicminced
½teaspoonsaltto taste
1tablespoonblack pepperto taste
½tablespoonbaconchopped, for garnish
1teaspoongreen onionchopped, for garnish
Instructions
Set the Instant Pot to saute mode. Add 1 tablespoon olive oil. Once hot, add 2 cups diced ham and saute for 1-2 minutes.
Add 1 chopped onion, 2 tablespoons minced garlic, 2 chopped carrots, and 2 chopped celery sticks to the pot. Cook and stir frequently, until onions are translucent.
Add in 6 cups chicken broth and 7 potatoes cut into chunks. Stir to mix.
Lock the Instant Pot lid back in place and cook on high pressure for 10 minutes.
Once 10 minutes is up, carefully release the pressure and remove the lid.
Slowly mix in 1 cup heavy cream while stirring.
Season with salt and pepper to taste, serve, and enjoy!
Video
Notes
Always release the steam and remove the lid of your Instant Pot carefully, using an oven mitt or hand towel.
Mix the heavy cream in slowly.
For extra deliciousness, top with cheese and serve with homemade bread!
If you don't have leftover ham, just purchase store-bought cubed ham for this delicious recipe.